Spicy Sweet & Sour Tofu

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  1 ½ cup or 378g

• White rice

  Long-grain, regular, raw, enriched

  ¾ cup or 139g

• Green beans

  Snap beans, raw

  6 oz or 170g

• Garlic

  Raw

  4 clove or 12g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ¾ cup cherry tomatoes or 112g

• Ketchup

  Low sodium

  5 tsp or 25g

• Hoisin sauce

  Ready-to-serve

  2 tbsp or 32g

• Rice wine vinegar

  1 tbsp or 15g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Cornstarch

  ½ cup or 64g

Directions

1. Prepare the ingredients & make the sauce: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the stem ends of the green beans. Drain the tofu; large dice. Peel and mince the garlic. Quarter the tomatoes. In a large bowl, combine the ketchup, hoisin sauce, vinegar and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2. Blanch the green beans: Fill a medium bowl with ice water and set aside. Add the green beans to the pot of boiling water and cook 3 to 5 minutes, or until bright green and slightly softened. Drain thoroughly and transfer to the bowl of ice water. Let stand until the green beans are completely cool; drain thoroughly.
3. Cook the rice: While the green beans cook, in a small pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.
4. Coat & cook the tofu: While the rice cooks, pat the tofu dry with paper towels. Place in a large bowl; season with salt and pepper and toss to coat. Add the cornstarch; toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a piece of tofu sizzles immediately when added to the pan, add the coated tofu (shaking off any excess cornstarch) in a single layer. Cook, turning occasionally, 13 to 15 minutes, or until browned on all sides. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard the oil and wipe out the pan.
5. Dress the tofu: Transfer the cooked tofu to the bowl of sauce; toss to thoroughly coat. Season with salt and pepper to taste. Set aside in a warm place.
6. Cook the vegetables & plate your dish: In the same pan, heat the sesame oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and blanched green beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Season with salt and pepper to taste. Divide the cooked rice, dressed tofu, and cooked vegetables between 2 dishes. Enjoy!

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